Kitchen appliances and utensils: cooking stove, frying pan, cutting board, knife, spatula, cauldron or deep pan with a thick bottom, grater, measuring cup, serving dish.
Ingredients
| Liver | 600-800 g |
| Onion | 2 pcs. |
| Carrot | 2 pcs. |
| Tomato paste | 4 tbsp. l |
| Mayonnaise | 3 tbsp. l |
| Leek | 1 PC. |
| Flour | 3 tbsp. l |
| Water | 400 ml |
| Vegetable oil | 100 ml |
| Salt | 0.5 tbsp. l |
| Ground black pepper | pinch |
Step cooking
For cooking goulash, you can use pork, beef or chicken liver, depending on your preference. The main thing is that the product you choose is fresh and of high quality. I do not recommend you buy a frozen liver. After all, the product is very delicate and loses many useful properties during freezing.
When buying a fresh liver, pay attention to color and smell. The fresh product has a burgundy hue and a characteristic sweetish aroma. Make sure that there are no stains, deposits or seals on the product. The most useful type of liver is beef.
A feature of beef liver is a white film, which is very easy to separate, provided that the liver is fresh and healthy. It is recommended to soak any type of liver of your choice before cooking in cold water or milk for half an hour.
- Dry the soaked liver with disposable paper towels, peel off the film and cut into arbitrary small pieces. Pour 4 tablespoons of vegetable oil into the pan and heat it over high heat. Pour the chopped liver into the pan. Fry the slices, stirring constantly under the open lid until cooked. Transfer the finished liver to a cauldron or a deep pan with a thick bottom, where goulash will be prepared.
- Peel and rinse the vegetables. Cut onions into half rings, and carrots - into strips. So that the process does not take much time, you can grate the carrots. Chopped vegetables send fried in vegetable oil for about five minutes. Then sprinkle them to the liver.
- Wash and dry the pan to make the gravy. Pour three tablespoons of flour into a hot, dry frying pan and fry until golden, stirring constantly. Add 300 milliliters of water to the flour and mix thoroughly so that there are no lumps.
- Pour four tablespoons of tomato paste, three tablespoons of mayonnaise and 100 milliliters of boiled water into a separate container. Stir all the ingredients in a container and pour the tomato mixture into a flour pan. Add half a tablespoon of salt and a pinch of black pepper to the gravy. Pour the finished dressing to the liver.
- Chop the leek and add to the pan. Stir all the ingredients and simmer it for another ten minutes on low heat under a closed lid. Goulash is a hearty dish that goes well with all kinds of side dishes and fresh vegetables.
Video recipe
After watching the video, you will clearly see the cooking process and make sure the simplicity of cooking.
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